Tuesday, 17 July 2012

MINI BREAD ROLLS

I love baking bread. I am always on a hunt for a new recipe to try in my kitchen. Who does not love the aroma of freshly baked bread flooding every room and adding to the warmth of home? Baking bread for me is therapeutic. Last Sunday I decided to make mini bread rolls. These small size rolls are a pleasure to bake. I bake these keeping in mind my children. The rolls make very comfortable size bites for kids. Slit open and coat them with butter or cheese spread. Or simple spread a generous amount of home made marmalade or jam. Either way, they taste yum. I love having them with honey.

Ingredients

1 cup whole wheat flour

1 cup refined flour

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

1 teaspoon yeast

1 cup water

1 teaspoon of sesame seeds (optional)

A little butter to smear on the rolls when done (vegans can avoid this)

Method

Heat the water and add sugar. To the lukewarm water, add yeast. Stir well and cover. In the meantime, sieve together wheat flour, refined flour and salt. Add oil and mix well. Check sugar yeast mixture. It should turn frothy in 10-15 minutes. Add this to the flour and knead well. Kneading takes about 10 to 15 minutes. If the dough feels dry, add warm water and knead. It should be smooth and very soft. Grease a round cake tin. Make small size balls of the dough and place in the tin. Keep enough gap between the balls. Cover the tin with a cling film or a damp cloth. Keep in a warm place for an hour. The rolls should rise by now. Brush the top of the rolls with water using pastry brush and sprinkle sesame seeds. Bake the bread rolls in the pre heated oven at 190 degrees for 25 minutes. Once done, leave them in the oven for five minutes. Remove from the tin and smear butter on the upside of the rolls.

I use instant yeast for baking. Earlier, I used to work with dry yeast which is highly unpredictable. Many a times it has played spoilsport by refusing to become frothy. Instant yeast works well. The dough needs only one rising.

Hello Purpletree, yes, at this altitude, yeast will take longer to act. You will have to wait till dough doubles...Baking time will also go up. I am intrigued about the place you are in....7500ft...where is this?

Hi, had few queries- did you leave space between the dough balls before baking? Would it expand during baking? can we keep the dough in fridge and bake it next morning?wanted to try this recipe.. thanks in advance..

Welcome to our world in the foothills of the Himalayas where I live with my family, pets, animals and mesmerizing nature all around. Baking is my passion. Our home is often flooded by the heavenly aroma of freshly baked bread or the buttery aroma of healthy cakes.

Nature inspires, nature motivates and I love to capture the beautiful moments in my photographs. Sharing a slice of our lives along with simple, vegetarian, and healthy bakes and other kitchen escapades and stories from the foothills.